but first can i just say how crap it is to live on the west coast and have all the results of the olympics ruined for me because espn.com is my homepage? i don’t see anything until 3 hours after everyone on the east coast has already seen it. grrrr.
on the plus side, i’m officially back in the game. i went to spin and pedaled hard after work and i have plans to do the same thing tomorrow. i ate the lunch that i packed for myself and felt satisfied with my food all day and didn’t spend so much as an extra dime. basically, this will be my routine until something (ahem, A NEW JOB) dares to disrupt it. one can only hope…
after working out i wasn’t even hungry right away which is a miracle. i ventured into the kitchen to tackle the tofu but not before i put a load of towels in to wash and cleaned the kitchen a little. by the time i found kath’s bbq tofu recipe and was ready to press the tofu i started to get munchy. of course, the kashi h2h was sitting right in front of me so i dug in for a handful and decided it would taste much better with soymilk, even just a little bit. so i had a mug of h2h as an appetizer

then i pressed the tofu. it was an interesting process because i just ran out of paper towels so i had to use napkins that are substantially thinner (not to mention ones that say ‘happy new year’ on them) to drain the moisture. kath’s recipe called for a heavy cutting board for 20 minutes but i got impatient so i did this

there’s actually blocks of tofu under there

so i waited until 8, not even sure what time i put the blocks under the weight but 8 seemed like the right time to move them to the pan. here they are before i stuck ‘em in the oven

they were pretty juicy and thick which i’m pretty sure is the opposite of what they were supposed to be. but whatever, i wanted dinner so i put them in anyway. while the tofu was baking i poured myself a glass of wine

and sauteed some zucchini and mushrooms in a canola oil blend instead of olive oil because supposedly olive oil isn’t safe to cook with above certain temperatures. since i’m not sure i played it safe and went with the canola for the veggies. i think i went a little overboard on the oil but i drained the excess before i ate them

when i took the tofu out after the prescribed 20 minutes the blocks still looked mushy so i cut each block in half to get 4 pieces and put them back in for another 10 minutes. when i took them out i decided they were done

to prove it, i even ate one. on a toasted english muffin with an extra smear of bbq sauce and some spinach (but i didn’t add the greens ’til after i took the photo)

the verdict: meh. possibly feh. definitey not bad but not life-altering by any stretch of the imagination. pretty decent for my first go round. next time i think i’ll buy extra-firm tofu and actually marinate it after it’s been pressed for longer than 20 minutes. and slice the chunks properly before i put it in the oven the first time. also i’d like to make my own bbq sauce like kath did because the one i used had HFCS! no bueno. i’ll be on the hunt for HFCS-free ketchup…
for dessert i had an uncle eddie’s

and i’m spent. i wonder how long i can stay up watching the olympics before i pass out?